Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-07-02
HOUSEHOLD HINTS.

EGG CAKEs.-Chop hard-boiled eggs to a
mince, mix with mashed potatoes, and fry
in small cakes to crisp brown.
IMITATION APPLE PIE.-Four teacupfu!s
of water, six soda crackers, two cups of
sugar, juice of two lemons and a rind of
one.
NEW PoTAToEs.-Put into q stewpan a
piece of butter rolled in -four, gill of
cream, pepper, salt. very little nutmeg,
also the juice of half lemon stir these
over the fire until boiling; then add slices
of freshly boiled new potatoes, and. after
warming them up in the above sauce, serve
very hot.
LON OF VEAL.-This is best larded.
Have every joint thoroughly cut, and be-
tween each one lay slice of pork Have
ready hot creased pan. Lay the Joint in
it, roast fine brown, so that the upper
sides of the pork will be crisp, and season
with pepper the pork will make it suffi-
GENTLY salt. Serve with mushroom sauce.
SPREAD EAGLE.-Prepare young, tender
chickens for cooking. Cut off the necks
and legs and split them right through
| lengthwise from breast to back, only leav-
ing just enough to hold the two sides to-
gether. Spread them out on a board, dry
the inside with cloth, spread them over
with cold butter, season plen.ifully with
pepper, salt and little cayenne, and broil
them quickly over a clear fire till done, but
not so much done as to be at all dried up.
Squeeze drop or two of lemon Juice over
and send to table very hot.
IRISH STEw.-Slice some good potatoes
| rather thickly and put LAYER of them in a
| stew-pan; next slice down some onions,
| and, If liked, turnips. Make a layer OF
| these than layer of mutton USUALLY the
best end of the neck cut into outlets
| though for family use the scrag is also
usedl, rather highly seasoned fill the pan
in this way, finishing up with a layer Of
| potato pour in about a tumblerful of cold
water. and when it boils add the salt. At
ter this it should only stew mot boiD until
the potatoes are done to a regular mash
| A good sized dish generally takes from two
to two and half hours to cook properly
| 1t must be served very hot.
RHUBARB JELLy-This is very trouble.
some to make, as it takes lot of boiling
before il jellies. Take the rhubarb stalks,
as green and as pink as possible, wash and
wipe, but do no. pare them cut them into
lengths, place them in preserving pan
with half pint of water to each pound Of
| fruit, and stir them over clear fire gently
with silver spoon until the juice comes
freely; then let it all drain through a new
| hair sieve, but do not press it. Pass it
through piece of folded muslin, weigh
the juice, and boil it up quickly for a
quarter OF an hour, then add from three
quarters to one pound of best lump sugar,
according to the sweetness of the rbubarb +;
stir this in off the fire until it is all dis
solved. then boil the jelly for ten minutes
longer, or until it jeliies. Clear the scum
off very carefully, both before and after
| adding the sugar, and be sure the hair
sieve, the muslin and the pan are perfectly
clean, and if silver spoon is not handy,
use new wooden spoon; the least thing
will spoil the color of this jelly, and iron,
pewter or tin turn it dirty purple,